scholarly journals Strawberry Flavor

2020 ◽  
Author(s):  
Keyword(s):  
Strawberry Flavor

Identification of the SAAT Gene Involved in Strawberry Flavor Biogenesis by Use of DNA Microarrays

2000 ◽  
Vol 12 (5) ◽  
pp. 647 ◽  
Author(s):  
Asaph Aharoni ◽  
Leopold C. P. Keizer ◽  
Harro J. Bouwmeester ◽  
Zhongkui Sun ◽  
Mayte Alvarez-Huerta ◽  
...  
Keyword(s):  
Dna Microarrays ◽  
Strawberry Flavor

scholarly journals UTILIZAÇÃO DE BETACICLODEXTRINA "SABOR CAPRINO" DO IOGURTE DE LEITE DE CABRA

2001 ◽  
Vol 19 (1) ◽  
Author(s):  
DEISY ALESSANDRA DRUNKLER ◽  
ROSEANE FETT ◽  
MARILDE T. BORDIGNON LUIZ
Keyword(s):  
Milk Protein ◽  
Chemical Properties ◽  
Goat Milk ◽  
Cow Milk ◽  
Physical Chemical ◽  
Total Carbohydrates ◽  
Strawberry Flavor ◽  
Scale Test ◽  
Sensorial Evaluation ◽  
And Control

Avaliou-se a influência da betaciclodextrina (beta-CD) na qualidade sensorial, na composição química e propriedades físicoquímicas (proteína, lipídios, sólidos totais, cinzas, acidez em ácido láctico, carboidratos totais e pH) do iogurte de leite de cabra, sabor morango. Para a avaliação sensorial utilizouse o teste de categoria. Os resultados demonstraram que houve diferença significativa ao nível de 1% de probabilidade entre os tratamentos teste e controle, para o iogurte contendo 0,40% de beta-CD, mostrando a eficiência da beta-CD na minimização do "sabor caprino" nesta concentração. As análises físico-químicas não apresentaram diferença estatística entre os tratamentos. O iogurte de leite de cabra adicionado de beta-CD pode tornar-se mais uma alternativa para o beneficiamento de leite de cabra e mais uma opção para indivíduos alérgicos às proteínas do leite de vaca. Abstract The influence of betaciclodextrin (betacd ) was evaluated in sensorial quality, chemical composition and physical chemical properties (protein, lipids, total solids, ashes, acidity in lactic acid, total carbohydrates and pH) of goat milk yogurt, strawberry flavor. For sensorial evaluation the category scale test was utilized. The results demonstrated significant differences at level of 1% probability between the test and control treatments, for the yogurt containing 0,40% of betaCD, showing the efficiency of betaCD in the minimization of the goaty flavor in this concentration. The physical chemical analysis didn’t show significant statistical difference between the treatments. The goat milk yogurt with addition of betaCD can become another alternative for goat milk processing and other option for allergic individuals to cow milk protein.

scholarly journals Glucosylation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, the Key Strawberry Flavor Compound in Strawberry Fruit

2016 ◽  
Vol 171 (1) ◽  
pp. 139-151 ◽  
Author(s):  
Chuankui Song ◽  
Xiaotong Hong ◽  
Shuai Zhao ◽  
Jingyi Liu ◽  
Katja Schulenburg ◽  
...  
Keyword(s):  
Strawberry Fruit ◽  
Flavor Compound ◽  
Strawberry Flavor

scholarly journals Structural Basis for the Enzymatic Formation of the Key Strawberry Flavor Compound 4-Hydroxy-2,5-dimethyl-3(2H)-furanone

2013 ◽  
Vol 288 (23) ◽  
pp. 16815-16826 ◽  
Author(s):  
André Schiefner ◽  
Quirin Sinz ◽  
Irmgard Neumaier ◽  
Wilfried Schwab ◽  
Arne Skerra
Keyword(s):  
Crystallographic Analysis ◽  
Structural Basis ◽  
Exocyclic Double Bond ◽  
Dependent Manner ◽  
Deuterium Labeling ◽  
Quinone Oxidoreductase ◽  
Chiral Phase ◽  
Flavor Compound ◽  
Substrate Analogs ◽  
Strawberry Flavor

The last step in the biosynthetic route to the key strawberry flavor compound 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) is catalyzed by Fragaria x ananassa enone oxidoreductase (FaEO), earlier putatively assigned as quinone oxidoreductase (FaQR). The ripening-induced enzyme catalyzes the reduction of the exocyclic double bond of the highly reactive precursor 4-hydroxy-5-methyl-2-methylene-3(2H)-furanone (HMMF) in a NAD(P)H-dependent manner. To elucidate the molecular mechanism of this peculiar reaction, we determined the crystal structure of FaEO in six different states or complexes at resolutions of ≤1.6 Å, including those with HDMF as well as three distinct substrate analogs. Our crystallographic analysis revealed a monomeric enzyme whose active site is largely determined by the bound NAD(P)H cofactor, which is embedded in a Rossmann-fold. Considering that the quasi-symmetric enolic reaction product HDMF is prone to extensive tautomerization, whereas its precursor HMMF is chemically labile in aqueous solution, we used the asymmetric and more stable surrogate product 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone (EHMF) and the corresponding substrate (2E)-ethylidene-4-hydroxy-5-methyl-3(2H)-furanone (EDHMF) to study their enzyme complexes as well. Together with deuterium-labeling experiments of EDHMF reduction by [4R-2H]NADH and chiral-phase analysis of the reaction product EHMF, our data show that the 4R-hydride of NAD(P)H is transferred to the unsaturated exocyclic C6 carbon of HMMF, resulting in a cyclic achiral enolate intermediate that subsequently becomes protonated, eventually leading to HDMF. Apart from elucidating this important reaction of the plant secondary metabolism our study provides a foundation for protein engineering of enone oxidoreductases and their application in biocatalytic processes.

scholarly journals Strawberry Flavor: Diverse Chemical Compositions, a Seasonal Influence, and Effects on Sensory Perception

PLoS ONE ◽  
2014 ◽  
Vol 9 (2) ◽  
pp. e88446 ◽  
Author(s):  
Michael L. Schwieterman ◽  
Thomas A. Colquhoun ◽  
Elizabeth A. Jaworski ◽  
Linda M. Bartoshuk ◽  
Jessica L. Gilbert ◽  
...  
Keyword(s):  
Sensory Perception ◽  
Chemical Compositions ◽  
Seasonal Influence ◽  
Strawberry Flavor

Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage

2017 ◽  
Vol 228 ◽  
pp. 595-601 ◽  
Author(s):  
Jiao Xu ◽  
Zhiyong He ◽  
Maomao Zeng ◽  
Bingbing Li ◽  
Fang Qin ◽  
...  
Keyword(s):  
Xanthan Gum ◽  
Strawberry Flavor

scholarly journals Pengawasan Mutu Produk Susu Pasteurisasi Kemasan Cup Di Milk Treatment Koperasi(Quality Control of Pasteurized Milk Product on CupPackaging in Milk Treatment of Koperasi PeternakanBandung Selatan (MT-KPBS) Pangalengan Bandung

Agro Ekonomi ◽  
2016 ◽  
Vol 10 (2) ◽  
pp. 69
Author(s):  
Migie Handayani ◽  
Slamet Hartono
Keyword(s):  
Product Quality ◽  
Raw Material ◽  
Linear Regression Method ◽  
Milk Product ◽  
Pasteurized Milk ◽  
Fresh Milk ◽  
Standard Quality ◽  
Strawberry Flavor ◽  
Descriptive Method ◽  
Milk Treatment

The study was conducted to identify the implementation of supervision on the pasteurized milk product quality and to explore the result of supervision on the cup packaged chocolate and strawberry flavor milk quality. The method utilized in this research was descriptive method. Data analyzed was time series, one obtained from MT-KPBS Pangalengan Bandung. Analysis method exploited were p-chart and multiple linear regression method. Result indicated that fresh milk collected at MT-KPBS Pangalengan Bandung contained higher fat content compared with standard quality condition that MT-KPBS stated. Quality supervision that MT-KPB implemented involved supervisions on raw material quality and product quality. Pasteurization milk was bad and defects with both chocolate and strawberry flavor were located between upper controlled limit (UCL) and lower controlled limit (LCL). This indicated that the defect occurred is still at under control limit. Laboratory and packaging personnel are not significantly affected to the defect of chocolate and strawberry flavor pasteurizedmilk 

scholarly journals Choice-Based Conjoint Analysis: A Bayesian Approach

2018 ◽  
Vol 36 (1) ◽  
pp. 1
Author(s):  
Eduardo Campana BARBOSA ◽  
Carlos Henrique Osório SILVA ◽  
Moysés NASCIMENTO ◽  
Fabyano Fonseca e SILVA ◽  
Valéria Paula Rodrigues MINIM ◽  
...  
Keyword(s):  
Factorial Design ◽  
Conjoint Analysis ◽  
Bayesian Approach ◽  
Multinomial Model ◽  
Bioactive Proteins ◽  
Main Effect ◽  
Strawberry Flavor ◽  
Full Factorial ◽  
The Bayesian Approach ◽  
Choice Probabilities

This paper presents a Bayesian approach to Frequentist Logit Multinomial model used in Choice-based Conjoint Analysis. The analysis was conducted with data of choice for the assessment by 144 consumers, eight samples of light strawberry flavored yogurts, ranging information from three ingredients (sugar, fat and protein) in a full factorial design. the results and inferences obtained by the Bayesian approach are presented in terms of estimating the main effect of the attributes, the choice probabilities and choice ratio. The frequentist results are also reported and discussed. The Bayesian analysis showed similar results to frequentist and allowed the construction of credibility intervals for choice probabilities and choice ratio, allowing statistically compare such quantities. About the practical results, the most likely choice was associated with yoghurt containing strawberry flavor light information "0% sugar", "0% fat" and "bioactive proteins enriched"

Preharvest application of hydrogen nanobubble water enhances strawberry flavor and consumer preferences

2021 ◽  
pp. 131953
Author(s):  
Longna Li ◽  
Jun Wang ◽  
Ke Jiang ◽  
Yong Kuang ◽  
Yan Zeng ◽  
...  
Keyword(s):  
Consumer Preferences ◽  
Strawberry Flavor
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